Chickpea Stew with Leeks and Artichokes
Here’s a chickpea recipe that’s comforting, nourishing and super easy to make!
Bon appetit!
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- Preparation time: 20 minutes
- Cooking time: 20 minutes
- Servings: 4
Ingredients
Cashew Cream
- 1/2 cup (125 ml) unsalted, unroasted cashews, soaked in boiling water for 20 minutes
- 1 cup (250 ml) water
Chickpea Stew
- 2 tablespoons (30 mL) olive oil
- 2 leeks, thinly sliced
- 3 garlic cloves, chopped
- 1 teaspoon (5 mL) oregano
- 1/2 teaspoon (2.5 mL) hot pepper flakes
- 3/4 teaspoon (3.75 mL) salt
- 1 cup (250 ml) canned artichokes, coarsely chopped
- 1 can (540 ml) of chickpeas, well rinsed and drained
- 1 tablespoon (15 mL) nutritional yeast
- 2 cups (500 ml) vegetable broth
- 2 cups (500 ml) spinach
- 3 cups (750 ml) cooked rice
- Drizzle of olive oil
- Zest of 1 lemon, well washed
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Preparation
Cashew Cream
- In a blender, blend the soaked cashews and water until very smooth and creamy. Reserve.
Chickpea Stew
- In a large Dutch oven, heat the oil over medium-high heat and cook the leeks for 6 minutes, stirring occasionally. Add garlic, oregano, hot pepper flakes, salt and artichokes and cook for a further 3 minutes. Add the baking powder and stir lightly.
- Add the vegetable stock and bring to the boil. Reduce heat and simmer for a few minutes. Add the spinach and cashew cream and stir gently. Cook for a further 1-2 minutes.
- Serve with rice, a drizzle of olive oil and lemon zest.
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